Despite the tropical weather, it calendar says that the summer is almost over so let’s use the fruits of our gardens 🙂

What about a tasty upside-down plum cake a la tarte tatin?

We will need:
Cake batter:

  • 100 g (2/3 cups) of all purpose cake ,
  • 100 g (almost 1 stick) of butter,
  • 100 g (1 cup) of caster sugar,
  • 1 tspn of vanilla extract,
  • 1/2 tspn of cinnamon,
  • 1 tspn of baking powder,
  • 2 eggs,
  • 2 TBSP of milk.

Fruit batter:

  • 400 g washed and halved plums,
  • 30 g (3 TBSP) of cane sugar,
  • 30 g (2 big TBSP) of butter,
  • 2 TBSP of plum jam.

I do not recommend using bigger than 25 cm/10 inches pan, as I did it and the cake batter turned out to be too thin,


1. Preheat the oven at 180°C/356°F. Cut the circle from the parchment paper that is a slightly bigger than your pan. Line the pan with the parchment paper circle, butter it and butter the sides of the pan as well.  

2. Jam batter: Mix the butter, with cane sugar and the plum jam. Spread the batter onto the parchment paper but leave some space on the sides without the jam batter (in order to prevent the melting batter going under the parchment paper). Put the halved plums on the jam batter in circles.

3. Mix the flour, cinnamon, baking powder, In another bowl, cream the butter and the caster sugar, add the vanilla extract. One yb one add eggs. Then add 1 TBSP of the flour batter and the milk – mix it. Then add the remaining flour batter and mix it. Pour the cake batter (it is not very runny) over the plums and then even it.

TIP: When pouring the cake batter, I recommend starting on the sides so that you “seal” all the places through which the jam batter can “escape”.

4. Bake for 30-40 minutes depending on how thick you cake batter it. 

5. Take out from the oven, let coll for 5 minutes, then go with the knife alongside the sides of the pan to release the cake. Then carefully place a plate over the pan and flip it. Remove the parchment paper.